Smoked Salmon Cheese Ball

This smoked salmon cheese ball recipe is quick and easy to make and it has a bit of a Louisiana spin to it with the inclusion of horseradish and cayenne pepper. Boursin cheese, Arby’s Horsey Sauce and a few other ingredients make this easy recipe ball a holiday hit!

Smoked salmon cheeseball with decorative spreader on platter.

Most traditional smoked salmon dips have cream cheese as a binding agent. I decided to use spreadable Boursin brand cheese instead – the Shallot and Chive flavored one- and the result was a super yummy spreadable dip perfect for a holiday appetizer!

This Cajun flavored cheese ball can be made as mild or spicy as you like.

  • Smoked salmon – This is usually in the seafood department at the grocery store. There are two types: “cold smoked salmon” and “hot smoked salmon.” Keep in mind that “hot smoked salmon” does not refer to the heat intensity of the salmon; it refers to the process in which it was smoked. I recommend hot smoked because the smoke flavor is more intense and is typically less salty than cold smoked. You can use either one
  • Boursin cheese – usually in the deli part of the grocery store, this is a brand of spreadable cheeses. I used the Shallot and Chive flavored cheese, but the plain cheese can be used in this recipe as well
  • Arby’s Horsey Sauce – this creamy condiment is usually on the ketchup aisle. If you can’t find it, don’t freak out – just use a little more prepared horseradish
  • Prepared horseradish – usually in the seafood department or on the grocery aisle with the condiments. Do not use a horseradish sauce – you want “prepared horseradish”
  • Fresh lemon juice
  • Red onion – (also called purple onion) or shallots, finely minced
  • Cayenne pepper – ground red pepper
  • Louisiana Hot Sauce – this is optional, but a few drops give the salmon cheese ball a nice flavor
  • Chopped pecans – you’ll need about a cup for the coating
  • Chopped green onions – a few tablespoons of chives
  • Remove the skin from the salmon fillet and discard. Place salmon in a small mixing bowl and flake with a fork
  • Add the remaining ingredients and combine well
  • Shape the cheese mixture into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes
  • Once the cheese ball has rested in the fridge, chop the pecans and combine them with the chopped chives
  • Spread the pecan mixture out onto a piece of wax paper
  • Gently roll the cheese ball around in the pecan mixture until it is well coated – keep it in a ball shape 
  • Wrap it up in plastic wrap and place in a bowl; refrigerate for about 15-20 more minutes
  • When you start to form the cheese ball, it helps if you lightly oil your palms because the mixture is sticky
  • The flavor of the cheese ball will intensify upon refrigeration. So, if you don’t like a lot of heat or spice in your food, add the cayenne pepper after the mixture has rested
  • If you want a smoked salmon dip that doesn’t contain any cheese, try my Smoked Salmon spread recipe.

This creamy salmon ball recipe can be made up to 5 days in advance. Wrap it in plastic wrap and store it in an airtight container. 

Sliced smoked salmon cheeseball.
Smoked salmon cheeseball coated with chopped pecans and chives.

Smoked Salmon Cheese Ball

Smoked salmon, Boursin cheese, horseradish and Cajun spices nestled in a pecan crusted ball
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Course: Appetizer
Cuisine: American, Cajun, Louisiana
Prep Time: 10 minutes
Cook Time: 0 minutes
Refrigerate: 45 minutes
Total Time: 55 minutes
Yield: 1 cup
Author: Anecia Hero

Equipment

  • Wax Paper
  • Thin plastic wrap

Ingredients 

  • 4 ounces hot smoked salmon (4-6 ounces)
  • cup Arby's Horsey Sauce See Recipe Notes
  • 5.3 ounces Boursin Cheese – Shallot & Chive flavor
  • 1 teaspoon prepared horseradish, drained
  • 1 tablespoon finely minced red onion
  • 2 tablespoons chopped chives from green onions
  • 1 teaspoon fresh lemon juice
  • teaspoon cayenne pepper
  • teaspoon salt

Pecan Crust

  • 1 cup chopped pecans
  • 2 tablespoons chopped chives from green onions

Instructions 

Prep

  • Remove skin from smoked salmon and discard; mince red onions, chop chives, drain horseradish, chop pecans- set all this aside

Make the Smoked Salmon Cheeseball

  • Place salmon in a small mixing bowl and flake with a fork
    4 ounces hot smoked salmon
  • Add remaining ingredients and combine well.
    ⅓ cup Arby's Horsey Sauce, 5.3 ounces Boursin Cheese – Shallot & Chive flavor, 1 teaspoon prepared horseradish, drained, 1 tablespoon finely minced red onion, 2 tablespoons chopped chives from green onions, 1 teaspoon fresh lemon juice, ⅛ teaspoon cayenne pepper, ⅛ teaspoon salt
  • Turn dip out onto a piece of plastic wrap; lightly oil your hands and form the cheese into a ball; bring the plastic wrap up all the way around the cheeseball and place in a bowl; refrigerate for at least 30 minutes
  • Combine chopped pecans and chives in a small bowl
    1 cup chopped pecans, 2 tablespoons chopped chives from green onions
  • After the salmon mixture has chilled for awhile, spread a sheet of wax paper on the counter and sprinkle the pecan crust mixture; gently roll the cheese ball into chopped pecans, keeping the round shape of the cheese ball
  • Wrap the pecan crusted cheese ball in plastic wrap, place in a bowl and refrigerate for another 15 minutes.

Notes

If you cannot find Arby’s Horsey Sauce, just add a little more horseradish and a tablespoon of mayonnaise.

Nutrition Estimate

Serving: 1cupCalories: 1520kcalCarbohydrates: 23gProtein: 42gFat: 146gSaturated Fat: 49gPolyunsaturated Fat: 25gMonounsaturated Fat: 47gCholesterol: 182mgSodium: 2136mgPotassium: 716mgFiber: 11gSugar: 11gVitamin A: 1938IUVitamin C: 8mgCalcium: 207mgIron: 4mg
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